Monday, 23 March 2015

Spinich, Ricotta and Roasted Pepper Fritata

There comes a time(often) in life when I literally have to say to myself – Lucia put down the packet of celebrations and sort yourself out!
I have had that conversation with myself quite a few times over the festive period, but now I have managed to remove my hand from the giant tub of chocolately goodness and get a grip (those mini twixs will be the death of me its now time to get back on track.
Unfortunately due to the festive period, and work being so manic I fell behind on all my goodness and didnt get to do what I love the most and cook good wholesome food that makes me happy, instead of eating ready meals and any other junk that I can get my hands on that makes me sad!
I dusted off my cook books got some inspiration and have a list of recipes I want to make for you all to try which will be good for mind and soul and the waistline alike!
I really struggle with lunches, so when I discovered a tin of spinach in the cupboard I knew exactly what to make!  My Spinach & Ricotta Frittata, however Ive jazzed it up for the new year with some flavousome ingredients!
Enjoy! Here is to 2013 and the new versions of ourselves, I think this will be a good year!

Preparation Time: 15 Minutes
Cooking Time: 20-25 Minutes
Serves 4
You Will Need:
6 Eggs
4 Tbsp Semi Skimmed Milk
250g Spinach (I used leaf spinach in water in a can as it’s what I had in my cupboard!)
Medium Onion sliced
1 Roasted Red Pepper sliced (I use peppers in brine but you could roast your own or just fry some in a little spray oil)
2 Tbsp Ricotta Cheese
6 Cherry Tomatoes Halved
Handful of Basil Leaves
Salt & Pepper for Seasoning
Frylight/Calorie Controlled Oil spray

Preheat oven to 200 degrees
In a frying pan sprayed with oil, sauté the onions until they are softened around 5 mins, as the oil tends to cook quite fast, I like to add water every now and then so that my onions get nice and soft, but without burning – Cooks Tip!
Break the eggs into a measuring jug (I like to do this so I can control the pouring, but a bowl will suffice) and whisk until combined
Add the milk salt & Pepper and give another stir
Drain the spinach if using the canned kind – if using fresh spinach, put in a sauce pan with a couple of tbsp of water put the lid on and let wilt for a couple of minutes
Add the spinach to the jug and stir well, making sure there are no lumps
Take the cooked onions and add them to the oven dish you will be using you want it to be quite deep but not too long
(I like to use two of my individual lasagne dishes for this, as I like my frittata to be quite thick, you can use one though for less hassle!)
Place the red pepper on top of the onions and pour the egg and spinach mixture on top as even as you can
Tear the basil leaves and scatter on top
Place the halved cherry tomatoes into the mixture, leaving exposed to cook down
Here is the fun part, using a tea spoon dot equal amounts of the ricotta over the mixture keeping an eye that you are doing it in an even pattern so that each piece has roughly the same amount
Place in the oven, and cook for 20-25 minutes until golden brown on top and slightly firm
Serve with a big Salad and If I wasnt so naughty over the festive period and nice warm bit of bread!

Weight Watcher Pro Points Value: 4PP Per Slice


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